I am on Border's Inventory List !!!

My book made the inventory list !!! http://www.bordersstores.com/search/search.jsp?srchTerms=cooking+with+soul&mediaType=1&srchType=Keyword&doSearch.x=15&doSearch.y=10 VAL

Way to go Val!!!! What an inspiration! Congratulations!!! Elizabeth M

Val, Way to go!! Looks like I may have to make a purchase. I have soul. I just don't look like I do! But I do like the food. Hugs, Dorothy

Wow, a bonafide celebrity in our midst! Congrats, Val! Of course, you're all superstars to me! Reenie

Wow Val! Congratulations - that is so wonderful! Now why don't you post a spoiler recipe for us? Dina

Thanks guys !!! White Chicken Chili 1 can PAM Cooking Oil Spray 2 tablespoons Olive Oil 1 pound Chicken Breast; skinned, boned, diced 1/3 cup Shallots, chopped 3 Cloves Garlic, minced 1 can Crushed or Diced Tomatoes (18oz), drained and coarsely chopped 1 can Ro*tel Tomatoes, tomatoes with green chiles, chopped but not drained 1 can Chicken Broth (13oz) 1 can Chopped Green Chile Peppers, not drained 1/2 teaspoon Oregano flakes 1/2 teaspoon Coriander Seeds, crushed 1/4 teaspoon Ground Cumin 2 cans Cannellini Beans or Great Northern Beans, drained 3 tablespoons Lime Juice 1/2 teaspoon Black Pepper 1/2 cup Sharp Cheddar cheese, grated Spray a large skillet with cooking spray, add olive oil and heat on medium high until hot. Add diced chicken and saute for 3 minutes or until done. Remove chicken from pan. Place all ingredients, except Cheese, in a crockpot and cook for 8 hours. Serve white chicken chili with tortilla chips, salsa, sour cream, and guacamole. ***************************************************** Valerie's Oven Roasted Ribs Ingredients: 6 tablespoons light brown sugar or dark brown sugar 6 tablespoons paprika 3 tablespoons black pepper 3 tablespoons garlic powder 3 tablespoons granulated garlic 3 tablespoons garlic pepper 1 tablespoon cajun spice 1 1/2 teaspoons salt, plus some for seasoning 9 tablespoons Dijon mustard or yellow mustard 2 teaspoons liquid smoke 3 pork sparerib racks or 4 baby back rib rack (your favorite barbecue sauce plus 2 tablespoons of bourbon) ** You can make this using one rack of ribs !! I like the baby back because it has little fat.... 6-8 servings 3 hours 20 minutes 20 mins prep Directions: 1. adjust one oven rack to low position, remove remaining oven rack, and heat oven to 250 degrees. 2. mix a dry rub of the brown sugar, paprika, pepper, garlic powder, garlic pepper, granulated garlic, and 1 1/2 teaspoons salt in a small bowl. 3. mix mustard and liquid smoke in another bowl. 4. lay ribs directly on removed oven rack and lightly sprinkle with salt. 5. brush both sides of slab with mustard mix and then sprinkle both sides with dry rub. 6. line jelly roll pan with a large sheet of heavy duty foil, extending foil so it covers oven rack. 7. slide rack with ribs into upper- middle position and place foil lined pan on lower oven rack, making sure that foil covers rack. 8. bake/roast ribs until fork-tender, 2-3 hours for spareribs and 1 1/2 hours-2 hours for baby back ribs. 9. when coating ribs with barbecue sauce, remove foil lined jelly roll pan from oven and pour off excess fat. 10. transfer ribs to foil lined pan meat side up. 11. turn on broiler and brush ribs with sauce and broil until bubbly but not burned. 12. let stand for 5-10 minutes before serving. ******************************************** VAL

Oh yeah! I am going to make some chili!!!! I would LOVE to make the ribs, but me and ribs just never jibe. I always ruin them!! Thanks for the sneak peek Val!!! Dina

That's fantastic!!! The chili looks mouth watering. I think I am going to go out and get your book or at least get it ordered. I need to spice up my meals a bit. Way to go!! Leslie P